Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie

On a hot summer day this cream cheese lemonade pie is just what is needed. This pie is creamy, tart and full of lemony flavor. This is definitely a refreshing, super delicious, creamy dessert. My co-worker, Dawn, gave me some awesome lemon recipes last week and I am loving these tasty lemon desserts. Sharing recipes from my friends is a lot of fun. I love seeing and hearing about my friend’s favorite recipes that they have grown up loving. I’m looking forward to more of Dawn’s family’s recipes.

I was telling my friend, Arnetta, who works at the bank, about this pie the other day and now I will be delivering one of these tasty pies to her in the morning. She always talks about my blog to all the tellers that help me, every time I go in to the bank. I love her for doing that and sharing my website with her co-workers. So what better way to thank her then by sharing this delicious cream cheese lemonade pie in return.

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So Delicious and Creamy

As you can see, this pie is super creamy. You can taste the lemonade and the tartness of this delicious pie with each bite. So refreshing, so delicious and so amazing!

I’ve been on a lemon kick lately, as you all can tell, and I hope you are enjoying all these lemon recipes that have recently been shared. There’s just something about delicious lemon desserts. You can never have enough delicious, tart, lemony goodness.

Go ahead and give this a try. Just remember, this lemonade pie on a hot summer day is super satisfying.

Hi Denise, Have you tried this pie with the evaporated milk and you are going to make it again with the condensed? If so, let me know how that turned out for you. This pie using the evaporated milk is absolutely delicious! I think the vanilla wafers would taste fine! :)

Wow Deb, that’s so strange! It should have came out sweet and full of delicious flavor! You said you followed the recipe exactly so you did used the instant pudding then. Humm, can’t understand what happened.

The filling had a nice flavor. My daughter thought a crust made from crushed lemon cookies would be good, and also some fresh squeezed lemon in both. I am thinking as one of the layers in a dessert it would be great too. Thank you!

I liked the Pink Lemonade pie suggestion, so I tweaked your recipe. We don’t have instant pudding in stores here in Norway. So I mixed the lemonade concentrate with a can of condensed milk (instead of evaporated), then blended in the cream cheese, then added whipped cream (not from a spray can). We don’t have Cool Whip either. You have to get creative when you don’t have access to all the ingredients. But it turned out wonderful, so thanks for the inspiration and for your readers comments. Who doesn’t love all things lemon?? :)

This looks amazing. I can find every frozen concentrate but lemonade around here could I use regular real lemon concentrate and would it be the same amount. I can’t wait till I find it and I have everything else lol!!?

I bought the ingredients for this today and let them sit out when I got home. As I started to make it I realized I’d grabbed condensed milk instead of evaporated milk. I decided to make it anyway thinking it would still be good. And it is! Delicious! Off the spoon anyway. It’s chilling now but I’m sure it will be just as good tomorrow. And who will know, besides us?

in the process of making this. Just put the pie crust in the oven which for me took a deep dish 10″ pie plate. Right now I would say it is swimming in butter, far too much. Is there a mistake in the crust recipe? Should it read 1/3 cup butter, melted instead of 2/3 cups? Would appreciate a reply thanks.

Hi Pam, How did your crust turn out when you took it out of the oven? I have made it many times, I do sometimes have extra crumb mixture that I don’t use, so I’m not sure if that might be why. But I’ll share some awesome words from my friend, Judy, The Midnite Baker, “Your crust tastes more toasty and caramelly” when made with a bit more butter.

Is it condensed milk or evaporated milk (I’m sorry..just a little confused because you talk about condensed milk in the comments, but the recipe calls for evaporated milk) This looks REALLY yummy!
Thanks!

Oh Marla, I’m sorry. I will make it more clear in my directions about the pudding mix. I will state a “small” box of 3.4 oz pudding mix. I have made many errors with baking/cooking. I know it’s frustrating. I just made one myself with some scalloped potatoes I was making. Trashed it!

Ok I think why me n some others r having trouble with the recipe is because it calls for 3.4 PS but every small box n Texas is 1 oz n we r all tripling it!! The big boxes r 1.5 PS! My son jus said mom is there marshmallows n it!! That’s how rubbery mine was! The flavor is awesome!!! Thanks for sharing n now I will know next time!! Thank-you!! Oz not PS!! Sorry!!

Maria, Suzanne in Texas here, and this is what I think: I think that the HEB Brand called “Hill Country Fare” Instant Pudding (house brand) is mistakenly labeled. The Hill Country Fare Vanilla instant Pudding box says it makes ‘four 1/2 cup servings’, but the Net.Wt. is listed as 1.34 OZ. Clearly wrong, when compared to the Jello Brand box of instant pudding that is labeled: 3.4 OZ, and also says ‘makes four 1/2 cup servings”……The confusion is that the HEB brand (Hill Country Fare) sometimes labels in both English and Spanish, but in this case, they have simply made an outright ERROR: the HCF weight is NOT 1.34 OZ; the box is labeled by HFC erroneously……Compare the HCF box to a Jell-O Box and you will instantly see what I mean…..

I made this pie last month with a store-bought crumb crust and it was fantastic. Today I tried making the crumb crust and I wonder if the amount of butter is a misprint. I just took the crust out of the oven and it is soup.

Hi Jeanne, I seriously do not know why your crust turned out that way. I just made it again this morning and it worked fine. I don’t always use all of the graham crackers mixture. Maybe try it again and just use a little less crumb mixture in your baking dish.

The problem was that there was way too much butter for the amount of crumbs. Perhaps it was because I was using crumbs from gluten free cookies. I blotted the excess butter off the crumbs and baked it a little while longer and the crust was okay. I used ginger snaps, which was good with the lemon. The pie is a new favorite of mine.

Hi Angie, here is my response to the same question someone else had…. you can make homemade concentrate by squeezing the juice out of 4-5 lemons. Add 1/2 – 3/4 cup of sugar to 1/2 cup of hot water. Stir until the sugar has dissolved. Mix in the lemon juice and put in the freezer until it’s frozen, then use once frozen. I hope this helps.

Hi thank you for your recipe, it looks delicious! Not sure if my comment posted so forgive me if it comes up twice ? I haven’t seen frozen lemonade concentrate in Australia so are there any alternatives, please?

Hi Carla, you can make homemade concentrate by squeezing the juice out of 4-5 lemons. Add 1/2 – 3/4 cup of sugar to 1/2 cup of hot water. Stir until the sugar has dissolved. Mix in the lemon juice and put in the freezer until it’s frozen, then use once frozen. I hope this helps.

Hi Pat, I’m with you about loving lemon! I have more lemon recipes on my blog. Once there, just click on recipes, then categories and search desserts. I have quite a few lemon recipes. Thanks for your comment! :)

So instead of a fork you’ll use a spoon. Been there done thst, can’t help but chuckle. I made a bourbon
pecan chocolate pie one time. Used a huge pie plate, so I used one and a half recipe. Got sidetracked and when I went back to finish it I doubled the vanilla, butter AND bourbon. Turned out great!!

I’m glad everyone loved this recipe! Just add your email address into the spot on my blog where is says “Subscribe Now.” It’s underneath my picture, on the right side of the page. Then you will get new recipes when I post them. :)

Hi Quintin, Yes, it is a baking dish. :) A 9 inch deep pie dish works great! You can also purchase an already made 9 inch graham cracker pie crusts too from your local grocery store! I hope you enjoy this recipe Quintin! Let me know how it turns out. Thank you for your comment. :)

I bought the sweetened condensed milk by mistake, but I do have a 12 oz can of evaporated milk. Would it be better to use the sweetened condensed or 5 oz of the evaporated milk? I don’t want it to be too sweet, girls night tonight, and I want it to be really good.

Is it necessary to bake the crust? I have a no-bake cheesecake recipe where the ingredients for the crust are the exact same as this recipe. I’m only asking because I would like to make this in little individual cups, but the containers cannot be put in the oven. Looking forward to making this; it looks so refreshing and delicious!

Hi Kim, that’s awesome! Thank you for sharing that wonderful idea! I have a recipe that I will post at a later time that is almost the same. I made them in little ramekins and topped them with cherry pie filling! Oh my, so delicious! :)

Made a double batch in a 9×13 and is cooling in frig right now. Can’t wait for our cookout this afternoon to share!! Just licking the spoon I fell in love with the filling and what doesn’t go great with a graham cracker crust! This is definitely going to be a favorite. Thanks for the recipe share.

Hi Christine, I used the frozen Minute Maid Lemonade concentrate. It’s like frozen orange juice in the freezer section. It comes in a can like container. Let me know if you still need more clarification. :)

Hi Becky, you could use the berry concentrate or orange concentrate. It will definitely change the flavor of the pie if you use something other than the lemonade concentrate. Let me know how your pie turns out and what you ended up using, if you wouldn’t mind. Thanks so much! :)

For an different treat, add chopped fresh strawberries to this pie. I make one that is sweetened condensed milk, whipped cream, lemon juice, almond flavoring, and fresh strawberries. This sounds like it would be similar if you add strawberries. I’ll have to try your recipe too.

You can make your own lemon pudding as a substitute. 2 packages of cream cheese seems like too much, tho. Try this recipe, as is it’s perfect, if you want more lemonyness use lemon extract instead of vanilla. (or both, ooh that sounds good too!)

Hello!
I’m in the process of moving, the only thing I have that’s not packed is a blender. Going to a barbecue on Sunday and have to bring a dish. Do you think I could do the filling in my blender?
This sounds delicious! I love lemon and cheesecake!
Thanks so much!
Michele

If you are going to use a blender, I would break it up in to at least 3 batches. Then once each batch is blended well, blend them together. I’ve had to use a blender instead of a mixer a few times. LOL

Hi Terri, I just want to jump onto this page and eat that bite on the fork. Looks and sounds freaking amazing. I am a big citrus fan, can not wait to make this gem of a treat. I actually downloaded the biggest picture of this for my citrus board :)~ Yeah, that’s drool ?✌

Yes, mix the evaporated milk and pudding mix together in a small mixing bowl. Then in another mixing bowl, beat the cream cheese. Then just follow the directions. Let me know how your pie turned out. :)

[…] you’ve been following my blog for a while, this pie is made along the same lines as my lemonade cream cheese pie recipe that I got from my friend Dawn. She’s given me some additional recipes that I’ll […]

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. During my full time day job, I'm a hospice admissions RN, which is super tough and extremely sad, and at times, very rewarding to be there for the patients and families. On my days off, I can be found in the kitchen and working on my blog. I hope you check out all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. During my full time day job, I'm a hospice admissions RN, which is super tough and extremely sad, and at times, very rewarding to be there for the patients and families. On my days off, I can be found in the kitchen and working on my blog. I hope you check out all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…